Chicago Deep Dish Pizza
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The Tale of Chicago Deep Dish Pizza
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Chicago deep dish pizza is generally credited to Pizzeria Uno, opened in 1943 by Ike Sewell and Ric Riccardo, though some details of who invented what are disputed by food historians. Its thick, buttery crust holds a deep layer of cheese topped with chunky tomato sauce, reversing the usual order.
Ingredients
Scale:· 6 servings
- 3 cups all-purpose flour
- 1/2 cup cornmeal
- 1 packet active dry yeast
- 1 cup warm water
- 1/3 cup olive oil, plus extra for the pan
- 1 tsp salt
- 1 lb mozzarella, sliced
- 1 lb Italian sausage, cooked and crumbled
- 2 cups crushed tomatoes
- 2 tbsp grated Parmesan
- 1 tsp dried oregano
Instructions
- 1Combine flour, cornmeal, yeast, warm water, olive oil, and salt into a soft dough, and knead until smooth.
- 2Let the dough rise in an oiled bowl 1 hour, until doubled.
- 3Press the dough into a well-oiled deep dish or cast iron pan, working it up the sides.
- 4Layer mozzarella slices directly on the dough, then top with cooked sausage.
- 5Spoon crushed tomatoes over the top and sprinkle with Parmesan and oregano.
- 6Bake at 425°F for 30-35 minutes, until the crust is deep golden brown.
- 7Rest 10 minutes before slicing.
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